In a large tagine or nonreactive pot, heat the olive oil over a medium-high flame. Add the onion and shallots to the pot, season with a small amount of salt and pepper and stir to combine. Allow the onion and shallots to cook until translucent.
Meanwhile, in a small, dry pan, toast the saffron over medium-low heat until very aromatic and reserve, Add the garlic and ginger to the onion and shallots, stir to combine and continue cooking for 3 to 5 minutes. Add the toasted saffron and ras el hanout and stir to combine. Add the pumpkin or squash, dried fruits, thyme, water and ¼ cup each of the parsley and cilantro, along with salt and pepper to taste and stir to combine.
Bring the tagine to a boil and immediately reduce the heat to a low simmer. Cover the pot and allow to simmer for 25 to 30 minutes, or until the pumpkin or squash is tender.
Once tender, add the kidney beans, stir to combine, adjust the seasoning and allow to simmer 3 to 5 minutes longer. Remove from the heat and garnish with the reserved parsley and cilantro and the toasted almonds. Serve the tagine with plain couscous, rice or flatbread.